Ginger Sesame Chicken Coleslaw Salad
Shredded chicken, cabbage, and carrots tossed in a creamy sesame ginger dressing and topped with sesame seeds.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 4 cup green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots shredded
- 2 green onions sliced
- ½ cup mayonnaise
- 2 tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 1 tbsp fresh ginger grated
- 1 tbsp rice vinegar
- ¼ tsp black pepper
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Combine. Toss the chicken, both cabbages, carrots, and green onions in a large bowl.
- Whisk. Stir the mayonnaise, sesame oil, soy sauce, ginger, vinegar, and pepper until smooth.
- Toss. Coat the salad with the dressing.
- Rest. Let it stand for 15 minutes.
- Serve. Top with sesame seeds and serve cold.
Notes
Substitutions: Use a bagged coleslaw mix in place of the cabbages and carrots, or Greek yogurt for part of the mayonnaise.
Tips: Keep the dressing separate until serving if you want extra crunchy cabbage.
Storage: Refrigerate for up to three days.
Nutrition does not include the optional sesame seeds.